Just love when you find someone selling fresh scallops on the side of the road! I was driving past it when I read ‘Scallops’! One big U-turn later and here we are.
This recipes is simple and delicious! The only thing you have to remember is not to over cook your scallops, just make sure your pan is hot before you start. that will give it a nice crust quickly without overcooking.
These scallops are then quickly bathed in this delicious mushroom enhanced cream sauce thanks to our 'Porcini BBQ Genie' spice blend. It adds a beautiful flavour with no effort.
Pat scallops dry. In a large bowl, toss with cornstarch.
Heat a large pan over medium-high heat, add 2 tbsp of the oil. Once the oil is nice and hot, place the scallops in the pan. Make sure the pan is hot, if you don’t hear a sizzle, wait longer. Careful not to overcrowd the pan, if you have to do in two batches so be it. Allow to sear for 1-2 minutes and flip for another 1-2 minutes. Get a nice brown on both sides, but don’t overcook them. Nobody wants that. Remove them one by one to a paper towel lined plate.
Turn the heat down to a medium heat. Add the garlic and Mary Had a Lot of Lamb spice blend. Cook for about 30 seconds, stirring.
Crash the party with the white wine, scrapping up any yummy bits. Bring to a simmer for about 1 minute.
Stir in the lemon zest, capers and cream. Let simmer for another minute.
Off heat, stir in the butter until melted. Add the scallops back to the pan, covering and tossing them gently in the sauce.
This is delicious served over some rice! Garnish with a lemon wedge.
